Pumpkin Pasta With Spinach And Walnuts

Why You’ll Love This Recipe

This pumpkin pasta is creamy without being heavy, easy to make, and packed with flavor. The sweetness of the pumpkin pairs beautifully with garlic, herbs, and a hint of nutmeg, while spinach adds color and nutrients. Toasted walnuts provide a satisfying crunch that elevates the dish. It’s perfect for weeknights, holiday sides, or a plant-forward main course that feels both indulgent and nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, rigatoni, or fettuccine)
• Olive oil or butter
• Garlic (minced)
• Onion (finely chopped, optional)
• Pumpkin purée (unsweetened)
• Vegetable broth or pasta water
• Plant-based cream or dairy cream
• Fresh spinach
• Walnuts (toasted and roughly chopped)
• Salt and pepper
• Nutmeg (a pinch)
• Parmesan cheese or vegan Parmesan (optional)
• Fresh sage or thyme (optional, for garnish)

Directions

1. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. While pasta cooks, toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Remove and set aside.
3. In the same skillet, heat olive oil or butter. Sauté garlic (and onion if using) for 2–3 minutes until soft and fragrant.
4. Add pumpkin purée and stir until well combined. Slowly add vegetable broth or pasta water, stirring to create a smooth sauce.
5. Stir in cream, a pinch of nutmeg, and season with salt and pepper. Simmer for 3–4 minutes to thicken slightly.
6. Add spinach and stir until wilted.
7. Toss cooked pasta into the sauce, adding more reserved water if needed to loosen.
8. Fold in toasted walnuts and top with Parmesan or vegan cheese if desired.
9. Serve warm, garnished with fresh herbs.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Vegan: Use olive oil, plant-based cream, and vegan Parmesan or nutritional yeast.
• Protein Boost: Add white beans, chickpeas, or sautéed tofu for extra protein.
• Gluten-Free: Use gluten-free pasta of your choice.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce.
• Herbaceous Twist: Add fresh sage or thyme for a deeper fall flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of plant milk, cream, or water to loosen the sauce. Avoid freezing, as the texture of the sauce may change.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin purée (unsweetened) works perfectly and is convenient for quick meals.

What pasta shape works best?

Short pasta like penne or rigatoni holds the sauce well, but long noodles like fettuccine also work beautifully.

Can I use fresh pumpkin?

Yes, roast and purée fresh pumpkin until smooth. Just make sure it’s not too watery.

Is this recipe vegan?

It can be! Use plant-based cream, vegan cheese, and olive oil instead of butter.

How do I toast walnuts?

Add walnuts to a dry pan over medium heat and stir for 3–5 minutes until lightly browned and aromatic.

Can I add cheese?

Yes, Parmesan or a sharp cheese like Pecorino adds richness, or use a vegan alternative for a dairy-free option.

What can I use instead of cream?

Use cashew cream, oat cream, or a mix of plant milk and a bit of starch for a lighter option.

Can I prep this ahead of time?

You can make the sauce ahead and store it in the fridge for up to 3 days. Reheat and toss with fresh pasta.

What greens can I use besides spinach?

Kale, arugula, or Swiss chard all work well in this dish.

Is this freezer-friendly?

Not recommended. The creamy sauce may separate when thawed and reheated.

Conclusion

Pumpkin pasta with spinach and walnuts is a comforting, flavorful dish that showcases the best of seasonal ingredients. Creamy, nutty, and full of color, it’s easy to make yet feels special enough for guests or holiday meals. Whether you’re eating plant-based or just love creative pasta dishes, this is a recipe you’ll return to all season long.

Pumpkin Pasta With Spinach And Walnuts

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Pumpkin pasta with spinach and walnuts is a creamy, comforting, and flavorful dish featuring pumpkin purée, garlic, fresh spinach, and toasted walnuts. It’s a perfect fall-inspired meal that’s both hearty and wholesome.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

• 12 oz pasta (penne, rigatoni, or fettuccine)
• 1 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1/2 onion, finely chopped (optional)
• 1 cup pumpkin purée (unsweetened)
• 1/2 cup vegetable broth or reserved pasta water
• 1/2 cup plant-based cream or dairy cream
• 4 cups fresh spinach
• 1/3 cup walnuts, toasted and roughly chopped
• Salt and pepper, to taste
• 1/8 tsp ground nutmeg
• 1/4 cup grated Parmesan cheese or vegan alternative (optional)
• Fresh sage or thyme, for garnish (optional)

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Instructions

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. While pasta cooks, toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Remove and set aside.
3. In the same skillet, heat olive oil or butter. Add garlic and onion (if using), and sauté for 2–3 minutes until soft and fragrant.
4. Add pumpkin purée and stir until smooth. Gradually add vegetable broth or pasta water, stirring to form a creamy sauce.
5. Stir in cream, nutmeg, salt, and pepper. Simmer for 3–4 minutes to thicken slightly.
6. Add spinach and stir until wilted.
7. Toss the cooked pasta into the sauce. Add more pasta water if needed to loosen.
8. Fold in toasted walnuts. Stir in Parmesan or vegan cheese, if using.
9. Serve warm, garnished with fresh herbs if desired.

Notes

• Canned pumpkin purée makes this dish quick and easy—just ensure it’s unsweetened.
• To toast walnuts, heat in a dry skillet over medium heat until fragrant, stirring frequently.
• Add a pinch of red pepper flakes for heat or fresh sage for extra autumn flavor.
• To make it fully vegan, use olive oil, plant-based cream, and dairy-free cheese.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 4g
• Sodium: 360mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 6g
• Protein: 14g
• Cholesterol: 20mg